Effects of Enzyme Preparation on Growth, Body Composition, Immunity Capability, and Immune Enzyme Activities and Heat Shock Protein 70 Content under the Stress of Ammonia Nitrogen of Sea Cucumbers (Apostichopus japonicus)

WU Mingxin, WANG Jiying, LI Baoshan, ZHANG Derui, CAI Shengchang, WANG Shixin, SUN Yongzhi, ZHANG Limin

doi:10.3969/j.issn.1006-267x.2015.04.036

2015 , Vol. 27 >Issue 4: 1293 - 1301

DOI: https://doi.org/10.3969/j.issn.1006-267x.2015.04.036

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Effects of Enzyme Preparation on Growth, Body Composition, Immunity Capability, and Immune Enzyme Activities and Heat Shock Protein 70 Content under the Stress of Ammonia Nitrogen of Sea Cucumbers (Apostichopus japonicus)

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1. College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China;
2. Shandong Provincial Key Laboratory of Restoration for Marine Ecology, Shandong Marine Resourse and Environment Research Institute, Yantai 264006, China;
3. Shengsuo Fishery Feed Research Centre of Shandong Province, Yantai 265500, China

Received date: 2014-11-12

Online published: 2015-04-21

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Abstract

A 56-day feeding trial was conducted to evaluate the effects of enzyme preparation on growth performance, body composition, immunity capabilities, and immune enzyme activities and heat shock protein 70 (HSP70) content under the stress of ammonia nitrogen of sea cucumbers (Apostichopus japonicus). Firstly, a basal diet was formulated without enzyme preparation as control, and then 0.04% xylanase, 0.10% cellulose, 0.01% amylase and 0.15% compound enzyme (consist of 0.04% xylanase, 0.10% cellulose and 0.01% amylase) were added into the basal diet to replace the equal α-starch, respectively, to formulate the other 4 experimental diets. Each diet had 3 replicates and each replicate had 40 cucumbers with the intial body weight of (4.02±0.04) g. The results showed as follows: 1) compared with control group, the weight gain rate (WGR) and special gain rate (SGR) in xylanase, cellulose, amylase and compound enzyme groups were improved by 17.38% and 0.25%/d (P<0.05), 7.63% and 0.03%/d (P<0.05), 1.88% and 0.01%/d (P>0.05), and 20.75% and 0.30%/d (P<0.05), respectively. 2) Supplementation of xylanase significantly increased the crude protein content of body wall (P<0.05), and supplementations of cellulose, amylase and compound enzyme significantly increased the contents of crude protein, crude lipid and ash of body wall (P<0.05). 3) Supplementations of xylanase, cellulose and compound enzyme significantly increased the activity of catalase (CAT) in coelomic fluid (P<0.05), and supplementation amylase significantly increased the activities of lysozyme(LZM), superoxide dismutase (SOD) and CAT in coelomic fluid (P<0.05). 4) During ammonia nitrogen stress of 120 h, LZM, SOD, CAT activities and HSP70 content in coelomic fluid in all groups showed a tendency of increasing first and then decreasing, and the highest value of HSP70 content in coelomic fluid in enzyme groups (except cellulose group) was higher than that in control group. In conclusion, supplementations of appropriate xylanase, cellulose, amylase or their compound enzyme can significantly improve the growth, body composition, and immunity capability. Additionally, xylanase improves the growth, and amylase promotes the immune function more obviously. Under the stress of ammonia nitrogen, supplementations of appropriate xylanase, cellulose, amylase or their compound enzyme can make the sea cucumbers exhibiting a more rapidly and strongly immune resistance reaction.

Key words： sea cucumbers (Apostichopus japonicas); enzyme preparation; growth; immune; stress of ammonia nitrogen; heat shock protein 70

Cite this article

WU Mingxin, WANG Jiying, LI Baoshan, ZHANG Derui, CAI Shengchang, WANG Shixin, SUN Yongzhi, ZHANG Limin . Effects of Enzyme Preparation on Growth, Body Composition, Immunity Capability, and Immune Enzyme Activities and Heat Shock Protein 70 Content under the Stress of Ammonia Nitrogen of Sea Cucumbers (Apostichopus japonicus)[J]. Chinese Journal of Animal Nutrition, 2015 , 27(4) : 1293 -1301 . DOI: 10.3969/j.issn.1006-267x.2015.04.036

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